Summer Berry Poke Cake (Printable version)
Moist vanilla cake infused with mixed summer berries and topped with whipped cream
# What you need:
→ Cake Base
01 - 1 box (15.25 oz) vanilla or white cake mix with required eggs, oil, and water
→ Berry Sauce
02 - 2 cups mixed summer berries (strawberries, blueberries, raspberries, blackberries)
03 - 1/2 cup granulated sugar
04 - 1/2 cup water
05 - 2 tablespoons lemon juice
06 - 2 tablespoons cornstarch
→ Whipped Cream Topping
07 - 2 cups heavy whipping cream
08 - 1/4 cup powdered sugar
09 - 1 teaspoon vanilla extract
→ Garnish
10 - 1 cup fresh mixed berries
11 - Fresh mint leaves (optional)
# How to make it:
01 - Prepare and bake the vanilla cake mix according to package instructions in a 9x13-inch baking dish. Allow to cool for 15 minutes before proceeding.
02 - Using the handle end of a wooden spoon, poke holes evenly across the entire surface of the cake, spacing approximately 1 inch apart.
03 - Combine mixed berries, granulated sugar, water, and lemon juice in a saucepan. Bring to a gentle simmer over medium heat. Whisk cornstarch with 2 tablespoons cold water until smooth, then stir into the berry mixture. Cook for 2-3 minutes while stirring constantly until the sauce thickens noticeably.
04 - For a smoother texture, press the berry sauce through a fine mesh sieve to remove seeds. Pour the warm sauce evenly over the cake, ensuring it fills the poked holes completely.
05 - Let the cake cool to room temperature, then refrigerate for a minimum of 1 hour to allow the berry flavors to fully infuse the cake.
06 - Beat heavy whipping cream with powdered sugar and vanilla extract using an electric mixer until stiff peaks form and the cream holds its shape.
07 - Spread the whipped cream evenly over the chilled cake surface. Arrange fresh mixed berries attractively on top and garnish with mint leaves if desired. Serve immediately or keep refrigerated until ready to serve.
# Expert tips:
01 -
- The cake gets incredibly moist without any fancy techniques, just poke and pour
- You can make it ahead and it actually tastes better after chilling overnight
02 -
- Poke the holes while the cake is still warm so the sauce really absorbs into the crumb
- The cornstarch mixture needs to be completely smooth before adding it or youll get lumpy sauce
03 -
- If your sauce seems too thick, add a splash more water before pouring over the cake
- Chill your mixing bowl and beaters before whipping the cream for faster results